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Recipe for Cannellini Bean and Lentil Stew with Ham

Last weekend the eastern part of the U.S. had an unseasonable heat wave, but in Utah it was cold and rainy both days. It seems like my brain is hardwired to the weather, because when it's cold outside, I have to make soup or stew. I certainly hadn't planned on it, but I looked in the cupboards and fridge, combined a few things, and came up with this bean stew. I'm calling it stew instead of soup, because I cooked it for a long time so most of the lentils dissolved and thickened the broth. This was delicious with some crusty 100% whole wheat bread, (although I wouldn't mind making salad if the weatherman wants to send a heat wave this weekend!)

If using dried beans, soak overnight in cold water, then drain, add fresh water, and cook over low heat until beans are softened but still have a slight bite to them. This will take 40 minutes to an hour, or possibly more, depending on how old the beans are. When beans are cooked but firm, they're ready to be used in the recipe.

If using canned beans, drain into colander placed in the sink, then rinse well with cold water until no more foam appears. Let drain until needed for recipe.

Chop carrots, celery, and onions into fairly small pieces. Chop ham into slightly larger pieces, reserving ham rinds if there are any.

In medium sized soup pot, add lentils, ham or chicken stock, carrots, celery, onions, parsley, bay leaves, dried thyme, dried oregano, and ham rinds if you have any. (If I don't have ham rinds I use a teaspoon or so of ham flavor base.) Let simmer at low heat about 30 minutes, until lentils and vegetables are starting to soften.

Remove bay leaves and ham rinds (if using.) Add cannellini beans, diced ham, and about 1 cup water (depending on how much liquid has cooked out.) Continue to simmer at low heat, 45 minutes or more, until most of lentils have at least partly broken apart and dissolved into the broth. Taste for seasoning and add more black pepper and salt if desired. (I didn't add any salt.) Stir in balsamic vinegar, turn off heat and serve hot.

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